Popcorn Recipes

Mexican Crunch:
Add 1/4 cup roasted salted pepitas, 1tsp paprika, 1/4 tsp. cumin, a dash of cayenne pepper, and 1/4 tsp. Kosher Salt.


Cherry Chocolate:
Add 1/4 cup chopped dried tart cherries, 1tbsp cocoa, 1 tbsp brown sugar and 1/4 tsp cinnamon


Chili Cheese:
Add 2 tbsp grated Parmesan cheese, 1tsp. chilli powder, and 1/8 tsp. garlic powder.

Pumpkin Pancakes with Maple Cream

Ingredients:

• Cooking Spray
• Buttermilk - 11/2 cup
• Corn Muffin Mix - 1 box (8.5oz)
• Canned Pure Pumpkin - 1/2 cup
• Pumpkin Pie Spice - 1tsp
• Egg - 1
• Heavy Cream - 3/4 cup
• Maple Syrup - 1/2 cup

How to do pumpkin pancakes:

• Coat Griddle or large skillet with cooking spray; heat over medium-low. 
• In bowl, whisk buttermilk, corn muffin mix, canned pumpkin, pumpkin pie space, and egg.
• Spoon batter onto griddle
• Cook until golden around the edges (approx 3 minutes per side)
• In bowl, beat cream and 1/4 cup maple syrup until fluffy.
• Serve pancakes with cream and remaining syrup.
• Makes about 8 pancakes

Rainbow Crops

Source: Better Homes and Gardens

Grow your colors and eat them too! The most wholesome way to get "five a day" is to plant (or buy)
a full spectrum of fresh garden produce. 

1. Orange/Yellow: The deeper the orange hue, the more beta-carotene crops have. Yellow veggies contain lutein. These two antioxidants, said to boost immunity and eye health, are found in sweet potatoes, pumpkins and cantalopues. 
2. Purple/blue: Crops rich in anthocyanins (currently being studied for their anti-inflammatory and anti-cancer benefits) include eggplant, purple potato, acai, blueberries, blackberries and aronia.
3. Red/pink: Peppers, tomatoes, strawberries, watermelons, raspberries, and like-hued crops are full of lycopene, an antioxidant link to heart health and cancer prevention. 
4. Green: Mom was right, you gotta eat your greens. Lettuce, spinach, peas, kale, beans, and broccoli contain essential vitamins and minerals, including calcium for your bones.

Aloo Paratha Recipe

Ingredients:

• 1 cup whole wheat flour 
• Pinch of salt
• 1 cup water 
• 2 tbsp oil
• 2 large or 3 small Potatoes
• 2 tbsp Cilantro 
• 1 tsp ginger garlic paste
• 1 small onion - finely chopped
• 5 green chillies - thinly chopped
• 1/2 tsp turmeric powder
• 1/2 tsp chilli powder
• 1 tsp lemon juice

Cooking Method:

1. Mix wheat flour, salt and 2 tsp oil into a soft dough by adding necessary water 
2. Divide the dough into equal portioned balls as per required size
3. Meanwhile boil the potatoes and peel off the skin 
4. Mash the potatoes and add onions, green chillies, chilli powder, turmeric powder, salt and cilantro and mix it well 
5. Take dough ball and flatten it on palm and stuff with above mixture and roll into a ball.
6. Flatten the balls into thick round parathas using rolling pin
7. Grease a pan with little oil or ghee and heat on a medium flame 
8. Cook the parathas until both sides are cooked through.

Oats Idli Recipe

Ingredients: 

• 2 cups oats
• 1/2 liter curd (slightly sour)
• 1 Tbsp mustard seeds
• 1 Tbsp urad dal
• 1/2 Tbsp channa dal
• 1/2 Tbsp oil
• 2 tsp finely chopped green chillies
• 1 cup grated carrots
• 2 Tbsp finely chopped coriander
• 1/2 Tbsp turmeric powder
• 2 Tbsp salt

Cooking Method:

1. Dry roast oats in a fry pan until it turns slightly brown and then powder oats in a mixer
2. Take fry pan, add oil, mustard seeds, urad dal, chana dal and allow the seeds to splutter 
3. Add chopped onions, green chillies, grated carrot and cilantro
4. Add turmeric powder and fry for a minute
5. Add this seasoning to grounded oats and add curd to it to make a batter ( adjust curd according to the consistency but don't add water)
6. Grease the Idli Steamer plates with oil or ghee and pour the batter into idli plates
7. Steam the idlis for 15 minutes

Bread Poha Recipe

Ingredients:

• 4 cups bread - crusts removed and diced 
• 1 cup peas - Frozen
• 1/2 cup peanuts- roasted and peeled 
• 2 tbsp Olive oil 
• Pinch of Asafoetida 
• 1 tsp mustard seeds 
• 10 curry leaves 
• 2-3 whole red chillies 
• 1/2 tsp turmeric powder
• 2 tsp salt 
• 1 tsp green chillies- finely chopped 
• 1/2 cup water
• 1 tbsp lemon juice 
• 1 tbsp chopped coriander leaves 
• Fresh coconut- grated 

Cooking Method:

1. Heat oil in a pan and add mustard seeds, curry leaves, asafoetida, turmeric powder and red chillies
2. When mustard seeds starts spluttering add green chillies, peas, peanuts and salt 
3. Add bread and mix well 
4. Add  some water and saute till mixed and heated.
5. Switch off the flame and sprinkle lemon juice and mix it well 
6. Garnish with cilantro and grated coconut 

Onion Uttapam Recipe

Ingredients:

• 2 cups (360 gm) parboiled rice 
• 1/2 cup (90 gm) split and husked Bengal Gram (dhuli urad) 
• 1/2 tsp fenugreek seeds 
• 2 tsp salt 
• An iron griddle or tawa 
• Oil to smear the pan for cooking the uttapam

Cooking Method:

Soak rice, daal and methi in water for 5-6 hours. 
Grind fine, add salt and enough water to make a dropping consistency and leave to ferment 5-6 hours. 
Heat tawa, and brush oil over it. When really hot, splash a little water over it, and pour about 1 cup of batter on to it. 
It will spread a little. When the edges start browning a bit, pour a trail of oil around it. 
Turn it over and let it brown on the other side too. 

Before you turn the uttapam over, sprinkle a mixture of finely chopped onions, tomatoes, coriander leaves and green chillies.

Water melon juice with fresh mint

water melon is one of my favorite fruit in summer and i started experimenting by adding unique flavors to water melon and it turned out pretty tasty and it's my daily go fresh drink in the morning.

Ingredients:

• Water Melon chunks 
• Pinch of salt 
• Pinch of pepper 
• Chaat Masala Powder - 1/4 tsp
• Fresh Mint Leaves - 5 to 6 

How to make delicious juice:

Add water melon, salt, pepper, chaat masala powder and mint leaves in a jar and blend it smoothly and pour it in a glass. Garnish it with mint leaves (optional).

Enjoy sweet water melon juice :)

Gujarati Thepla Recipe

Ingredients:

• Fenugreek Leaves – 2 tbsp (fresh or dried)
• Whole Wheat Flour – 3 cups
• Oil – 2 tbsp
• Yogurt – 1 cup
• Salt – 2 tsp
• Turmeric Powder – 1/2 tsp
• Red Chilli Powder – 1/2 tsp
• Cumin Powder – 1 tsp
• Minced Garlic – 1 tbsp
• Cilantro/Coriander Leaves/Dhaniya – 1/4 cup, packed
• Warm Water – 1/4 cup + 2 tbsp

Method:

1. In a big bowl, mix Whole Wheat Flour and Oil (2 tbsp) and incorporate the two well together.
2. In a separate bow, mix well the following: Yogurt, Salt, Turmeric Powder, Red Chilli Powder, Minced Garlic, Fenugreek Leaves, Cilantro.
3. Mix the above Yogurt mixture into the Flour and knead.
4. Add additional Warm Water little at a time if needed. Knead to form a ball of dough.
5. Drizzle a few drops of Oil, smear, cover and allow to rest for 15-20 minutes.
6. Heat a tawa/flat skillet on medium flame.
7. Make golf size balls of the dough and start rolling just as you would for chapati. Use dry Flour to dust.
8. Roll and place on a hot Tawa and cook.
9. Once the dough starts to change color, flip and cook for a couple of minutes on the other side.
10. Drizzle a few drops of Oil and smear and flip once again.
11. Drizzle and smear Oil on this side as well.
12. Press gently with a spatula and allow to cook till there are a few golden spots.
13. Take off the skillet and serve hot or place in a hot casserole till ready to serve.

Rava Dosa Recipe

Ingredients:

• 1 cup fine sooji (semolina) 
• 1/2 cup rice flour or plain flour 
• 1 Tbsp oil
• 1/8 tsp soda bicarb 
• 2 1/2 cups buttermilk 
• 1 tsp coriander - finely chopped
• 2 green chillies  - finely chopped
• Salt

Cooking Method:

1. Blend all the ingredients together by adjusting butter milk
2. The batter should be relatively thin, add salt and keep it aside for 30 minutes
3. Heat griddle to very hot, sprinkle some water till it sizzles and quickly pour 1 large spoon of batter on it. Spread by gently rotating the griddle. Lower the heat and when the edges begin to rise or brown, put some oil (1/2 tsp) over dosa, and trail some around it. When the edges begin to rise, ease out the dosa with the spatula under it. 
4. Serve hot with onion chutney or coconut chutney

Zucchini Pancakes

Ingredients:

• Zucchini - 1 large (grated)
• Scallions - 2 strands (sliced)
• Garlic - 2 pieces (chopped)
• Green chillies - 2 (chopped)
• All purpose flour - 2 tbsp
• Parmesan cheese - 1 tsp 
• Egg - 1
• Salt 
• Pepper powder
• Cumin powder 
• Cilantro - 5 strands (chopped)

Procedure:

1. Mix all above ingredients in a bowl and keep it aside for 15 mins.
2. Heat skillet on stove and oil spray it, once it is heated pour mixture into round shape and cover it with lid and turn on other side and make sure it is well cooked on both sides
3. Serve it on a plate with butter (optional)

Sweet Potato Quesadilla Recipe

Sweet Potato, Black Bean and Kale Quesadillas Recipe:

Serving Size: 4 to 6 servings

Ingredients:

For the quesadillas:

3 medium sweet potatoes, sliced ½ inch thick

¾ teaspoon salt, divided

½ teaspoon cumin

½ teaspoon chili powder

¼ teaspoon oregano

1 to 2 chipotle peppers in adobo sauce, minced

½ tablespoon olive oil

3 cups chopped kale

3 green onions, thinly sliced

1 can black beans, drained and rinsed

8 to 10 large flour tortillas

2 to 2 ½ cups freshly grated cheddar cheese

Instructions:

Add the sliced potatoes to a large saucepan and add enough water to cover the potatoes. Add ½ teaspoon of the salt to the pot. With the heat on high, bring the water to a boil. Once it reaches a boil, reduce the heat to medium and simmer for about 15 minutes, until the potatoes are tender. Drain the potatoes and then add to a large bowl. Use a potato masher to mash the potatoes. Add the remaining ¼ teaspoon salt, cumin, chili powder, oregano and chipotle peppers. Mix until well combined.

In a medium skillet, heat the olive oil over medium heat. When hot, add in the kale and green onions. Cook for about 2 to 3 minutes, until the kale is bright green and tender. Add the mixture to the bowl with the mashed sweet potatoes. Next add in the black beans and mix until well combined.

Place the tortillas on a work surface. Use a spatula to smear about ⅓ to ½ cup of the filling on half of the tortilla. Top with about ¼ cup of the cheese (or to taste). Fold the empty half of the tortilla over the filling to form a semicircle. Repeat with remaining tortillas.

Wipe out the skillet you used for the kale and set over medium high heat. When hot, spray lightly with nonstick cooking spray. Place an assembled quesadilla in the pan and cook, flipping once halfway through, until both sides are browned and the cheese is melted. Cut into triangles and serve with hot sauce, greek yogurt and/or salsa.

For serving:
hot sauce, optional
greek yogurt or sour cream, optional
salsa, optional